Tuna-Stuffed Eggs Without Mayonnaise. A recipe perfect to serve as an appetizer. Perhaps on a festive day, at Easter or for a dinner with friends. I love eggs, I like to make eggs with zucchini, or eggs with mushrooms, but these stuffed eggs served cold and that can be prepared in advance are too good. White bread, tuna, capers, and anchovies, all blended together with the yolks and the tuna-stuffed eggs are ready to be served. I like to think of a table full of appetizers, for example low-temperature tuna veal, some savory fritter recipes, and to finish, here are some ideas for filling savory puffs.
Now, let’s make the recipe for tuna-stuffed eggs without mayonnaise!
Try these appetizers too.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 166.54 (Kcal)
- Carbohydrates 5.77 (g) of which sugars 0.71 (g)
- Proteins 16.26 (g)
- Fat 8.34 (g) of which saturated 3.19 (g)of which unsaturated 4.85 (g)
- Fibers 0.76 (g)
- Sodium 1,234.29 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Tuna Eggs Without Mayonnaise
- 4 eggs
- 2.8 oz canned tuna in oil
- 2 slices white bread
- 1 anchovy in oil
- 0.5 oz salted capers
- 2 tbsps white wine vinegar
- 1 tsp coarse salt
What You Need
- 1 Small pot
- 1 Bowl
- 1 Knife
- 1 Blender
Preparation
Place the eggs in the small pot, cover with cold water and add the coarse salt*. Bring to a boil and once boiling, count 10 minutes. Turn off, drain, and cool the hard-boiled eggs under running water. Peel them.
While the eggs are cooking, put the white bread in the bowl and soak it with a little water and vinegar. Desalt and squeeze the capers, place them in the blender cup along with the tuna and anchovy. Give a few pulses of the blender and then squeeze the bread and add it to the mixture. Blend again and set aside.
Cut the top off the hard-boiled eggs and extract the yolk. Add the top and yolk to the tuna filling and blend again quickly, just enough to mix the eggs. With the help of a teaspoon, take some filling and stuff the eggs, being careful not to break them.
You can place the stuffed eggs in small egg cups or use small glasses filled with a ball of aluminum foil.
Alternatively, you can cut the eggs in half lengthwise, remove the yolk, and then fill them as if they were little boats. Finally, place them on a plate covered with fresh salad greens.
You can harden the eggs, prepare the filling, and store in the refrigerator for 24 hours in airtight containers. Stuff them at the moment you serve them.
Rosella Errante’s Tips
Did you know that adding coarse salt to the cooking of the eggs allows us to peel them easily, and even if they are very fresh, the shell will come off well and immediately.
